Banquet Sous Chef

Landry's; Houston (TX); Hybride; USD 60 000 - 75 000; Plein temps

Résumé du poste

The Post Oak Hotel in Houston, TX, seeks a Banquet Sous Chef to join its Forbes Five-Star dining team. You will supervise banquet kitchen operations, lead culinary staff, and ensure top-quality food production for all catered events.

This role requires 3 years in a high-volume kitchen, plus luxury/hotel or Forbes experience, flexibility for nights/weekends/holidays, and a strong focus on guest experience and teamwork to uphold the brand standards.

Qualifications

• 3 years of experience in a high-volume kitchen; hotel/luxury or Forbes experience preferred.
• Commitment to guest experiences, teamwork, and professional communication.

Responsabilités

• Supervise banquet kitchen operations to ensure smooth execution of all banquet and catering events.
• Lead and train culinary staff, providing guidance, coaching, and performance support to cooks and kitchen team members.
• Oversee food preparation and presentation to maintain quality, consistency, and brand standards.
• Coordinate event execution with banquet and event management and other departments to ensure timely service for all functions.
• Manage food safety and sanitation standards in compliance with health regulations and company policies.
• Assist with menu planning and recipe development for banquets, special events, and seasonal offerings.
• Monitor inventory and control costs by managing food ordering, storage, and minimizing waste.
• Ensure proper staffing and scheduling to meet event demands and operational needs.
• Support the executive chef in achieving departmental goals, maintaining kitchen efficiency, and delivering exceptional guest experiences.

Connaissances

High-volume kitchen

Forbes luxury experience

Guest experience

Description du poste

Overview

The Post Oak Hotel is seeking a Banquet Sous Chef to join the only double Forbes Five-Star Hotel in Texas. We hire passionate and professional colleagues who genuinely delight our guests through curated and authentic experiences.

The Banquet Sous Chef oversees banquet kitchen operations, leads culinary staff, ensures high-quality food production, maintains safety and cost controls, and supports the successful execution of all catered events and banquets

Responsibilities

• Supervise banquet kitchen operations to ensure smooth execution of all banquet and catering events.


• Lead and train culinary staff, providing guidance, coaching, and performance support to cooks and kitchen team members.


• Oversee food preparation and presentation to maintain quality, consistency, and brand standards.


• Coordinate event execution with banquet and event management and other departments to ensure timely service for all functions.


• Manage food safety and sanitation standards in compliance with health regulations and company policies.


• Assist with menu planning and recipe development for banquets, special events, and seasonal offerings.


• Monitor inventory and control costs by managing food ordering, storage, and minimizing waste.


• Ensure proper staffing and scheduling to meet event demands and operational needs.


• Support the executive chef in achieving departmental goals, maintaining kitchen efficiency, and delivering exceptional guest experiences.

Qualifications

• Aspire to our values of being passionate, strive for excellence, remain relevant, collaborate and act with honor and integrity.


• 3 years of experience working in a high-volume kitchen. Previous hotel experience, luxury or Forbes experience preferred


• Demonstrates a strong commitment to delivering exceptional guest experiences, consistently exceeding expectations through outstanding service, professionalism, teamwork, and effective communication. Possesses excellent interpersonal and organizational skills, maintains a positive and enthusiastic demeanor, and contributes to achieving organizational goals through a strong work ethic and dedication to excellence.


• Ability to work flexible schedules, including nights, weekends and holidays is required.


• Physical demands: Ability to lift 50 pounds on a regular basis and prolonged extended periods of standing.

Tipped Position

This position does not earn tips